Print

No-Bake Chocolate Mousse Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 43 reviews

This decadent No-Bake Chocolate Mousse Cake combines a rich, creamy chocolate mousse layer made from semisweet and dark chocolate with a crunchy Oreo crust. Perfect for chocolate lovers seeking an effortless yet impressive dessert, it requires minimal cooking and is chilled to set into a luscious treat.

Ingredients

Crust

  • 20 Oreos
  • 5 tablespoons butter, melted

Mousse

  • 2 ½ cups heavy whipping cream
  • 1 ⅓ cups semisweet chocolate chips
  • 1 ⅓ cups dark chocolate chips
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon sea salt

Instructions

  1. Warm the cream and melt the chocolate: Pour the heavy cream into a large saucepan and warm it over medium heat. Once the cream is warm, add the semisweet chocolate chips, dark chocolate chips, sea salt, and vanilla extract. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and well blended.
  2. Chill the chocolate mixture: Transfer the melted chocolate mixture to a bowl, cover it tightly with plastic wrap, and place it in the refrigerator. Chill for about 1 hour, or until the mixture is cold.
  3. Prepare the springform pan: Line the bottom of an 8-inch springform pan with a round piece of parchment paper. Lightly grease the parchment with softened butter or oil to prevent sticking and set aside.
  4. Make the Oreo crust: Add the melted butter and Oreos into a food processor. Pulse until the Oreos are finely crumbled. The mixture should be able to hold together when pressed between fingers.
  5. Form the crust: Press the Oreo crumb mixture firmly and evenly into the bottom of the prepared springform pan to create a solid crust. Set the pan aside.
  6. Whip the chocolate mousse: Remove the chilled chocolate mixture from the refrigerator and pour it into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the chocolate thickens and holds its shape, forming a smooth mousse. Be careful not to over-whip.
  7. Assemble the cake: Spoon the whipped chocolate mousse on top of the prepared Oreo crust. Smooth it evenly using a rubber or offset spatula.
  8. Chill to set: Cover the pan with foil and refrigerate for at least 5 hours (preferably longer) to allow the mousse cake to fully set before serving.

Notes

  • Ensure the cream is only warmed and not brought to a boil to prevent burning the chocolate.
  • For best results, use a quality bittersweet or semisweet chocolate for rich flavor.
  • If a smoother crust is preferred, pulse Oreos longer to finer crumbs.
  • Do not over-whip the mousse to avoid a grainy texture.
  • This cake is best served chilled and lasts up to 3 days refrigerated.
  • To release the cake easily, run a knife around the springform pan edges before removing the sides.

Find it online: https://justsosavory.com/no-bake-chocolate-mousse-cake-recipe/